How to keep abalone fresh? Why do we cook abalone soup with the shell?

Abalone is one of the precious "sea treasures". It is delicious and nutritious, and is known as the "soft gold" of the ocean. Abalone is a traditional precious seafood in China, ranking first among the four major marine worlds. It has always been called the "crown of seafood" and "a mouthful of abalone". Have you eaten abalone recently?

Contents of this article

1. How to keep abalone fresh

2. Why do we cook abalone soup with the shell?

3. How to eat abalone

How to keep abalone fresh

To preserve fresh abalone, you can put the fresh abalone in ice water to cool it down, the purpose is to put the abalone in a dormant state, you can soak it in water with some salt added to the water, you can also wrap it with plastic wrap, or you can soak the abalone in oil.

For frozen storage, take out the cooked fresh abalone, seal it with a clean plastic bag, and store it directly in the freezer of the refrigerator. This way the abalone meat can be preserved for a long time without deteriorating. When you need to eat it, just take it out and thaw it.

Air-dry and store. The cooked abalone can be air-dried and then stored. Put the fresh abalone into the pot and cook it, remove the moisture on the surface, and put it in a ventilated place to dry. After the abalone meat is completely air-dried, put it in a plastic bag and put it in a cool and ventilated environment to keep the abalone for a long time without deterioration.

Abalone is one of the precious "sea treasures". It is delicious and nutritious, and is known as the "soft gold" of the ocean.

Why do we cook abalone soup with the shell?

Because abalone shell is actually a precious Chinese medicinal material, also called Lijueming, which has a certain heat-clearing effect and contains relatively rich nutrients. Proper consumption is good for human health, so the shell is cooked together when making abalone soup.

Abalone is a traditional precious seafood in China, ranking first among the four major marine worlds. It has always been known as the "crown of seafood" and "a mouthful of abalone".

The highest level of abalone that abalone eaters pursue is the sweet-heart abalone, which is extremely elastic after being cut, has a full taste, and feels a little sticky to the teeth.

Advanced technology runs through every process and link of abalone product production. The reason why abalone products can lock in nutrition and deliciousness is because they use ultra-low temperature DSH freezing and reduction technology.

How to eat abalone

Abalone can be eaten in steamed abalone, abalone porridge, braised abalone, braised abalone with vegetables, etc. Abalone is the most precious seafood. It was once an indispensable classic dish for high-end banquets and was rarely seen on the tables of ordinary people. Nowadays, abalone is everywhere in the seafood market.

Steamed abalone: ​​Cut 3 abalones into pieces, add 5g chopped green onion, abalone, shredded ginger, 5g pepper, 5g cooking wine, 10g steamed fish soy sauce, stir well and marinate for 5 minutes, add abalone, shredded ginger and chopped green onion, boil over high heat and steam for 3 minutes, then serve.

Abalone porridge: 3 abalones, 50g rice, 200g broth, 5g dried shrimp, 6 quail eggs, 2 shrimps, 5g ginger, 10g scallion, 1 Chinese cabbage. Cut 1 abalone into strips, add 5g shredded ginger, 10g chopped scallion, and chop the Chinese cabbage. Pour rice into the pot, add water, boil over high heat and simmer for 20 minutes. Add broth, shredded ginger, dried shrimp, cooking wine, salt, quail eggs, stir well, then add shrimp and abalone, stir well, simmer for 2 minutes over low heat, pour in Chinese cabbage and chopped scallion, and finally stir well.